Sun Dried Tomato and Asparagus Frittata

 

frittata

 

Weeknights can get pretty hectic around here!

After school hours are a blur of: snack time, unpacking backpacks, debates over unfinished lunches and toddler wrangling.

Some nights call for something super easy and of course delicious!

Frittatas are so versatile and there are literally endless combinations and possibilities. This recipe was made on a night when I had zero energy and was in desperate need of a trip to the grocery store. I had some asparagus to use, some left over sun dried tomatoes from the Caprese Bread  I had made this week, as well as a 1/4 Cup of ricotta cheese. So I just threw it all together and had a delicious result!

Sun Dried Tomato and Asparagus Frittata

  • 2 Cups asparagus (chopped into 2 inch pieces)
  • 1/2 Cup sun dried tomatoes, chopped
  • 2 cloves of garlic (minced)
  • 1/4 Cup ricotta (optional)
  • 6 eggs
  • 1 Cup milk
  • 1/8 tsp pepper
  • salt to taste (the sun dried tomatoes were already salty enough for me)
  • 1 Tbsp olive oil

preheat oven to 450

  1. In a medium bowl whisk together your eggs and milk.
  2. In an Oven Safe skillet heat the olive oil on medium heat. Add your asparagus and garlic. Saute until tender (5-10 mins).
  3. add tomatoes and season with salt and pepper to taste. Cook for another 3 mins.
  4. Pour in your egg mixture and cook until eggs begin to set. about 4-6 minutes. (you might get the urge to poke at it, but jut leave it be….. Trust me!)
  5. Sprinkle your ricotta evenly on top. (if adding cheese)
  6. Place in oven. Bake for 12 minutes or until eggs are completely set and cooked through.

Fritattas are great for any meal of the day. Frankie usually loves taking the leftovers for lunch the next day. Either just as it is, or in a sandwich topped with a little mayo, avacado, lettuce and tomato !

frittata

 

Enjoy,

xo, Fran

 

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Caprese Bread

caprese bread

Spring has finally arrived!!

This gorgeous weather has me dreaming about my favorite summer time foods. Who doesn’t love a delicious Caprese salad?

While it’s not quite time for a picnic on our patio, I decided to put a little summertime spin on lunch last weekend.

What’s better to kick up a boring old sandwich than yummy, flavorful, freshly made bread? This bread will add a summertime  feel to any lunch. It’s seriously perfect for dipping in your fave soup, accompanying your salad and even dipping in the yolk of your fried egg!

You don’t need a bread maker to pull this off. Just your oven and a little (VERY LITTLE!) prep time!

  • 2 1/4 Cups flour
  • 3 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 tsp salt
  • 1/2 Cup mozzarella cheese cubed (1 half inch pieces)
  • 1/3 Cup chopped sun dried tomatoes
  • 2 Tbsp chopped fresh basil
  • 2 Large eggs
  • 2 1/2 Tbsp olive oil
  • 1 1/4 Cup buttermilk

preheat  oven to 350, grease an 8×9″ loaf pan

  1. In a large bowl combine flour, baking soda, baking powder and salt.
  2. Add basil, cheese, and sun dried tomatoes. Mix well.
  3. In a separate bowl, whisk together the eggs, oil and buttermilk.
  4. Pour the liquid mixture into the dry ingredients. Mix until well combined. (the dough will be very sticky)
  5. Spread the dough evenly into your prepared loaf pan.
  6. Bake for 40 to 45 mins. (until golden brown and a toothpick inserted into the center comes out clean.)
  7. Let cool 10 mins before removing from pan

caprese bread

Enjoy!

xo, Fran

 

Classic Chocolate Chewy Brownies + Chocolate Glaze

classic chocolate brownies

So the weather has been so off and on lately…..

like, honestly….. spring was here for 2 days and now seems long gone. Snow and freezing rain have returned and we’re cooped up inside again.

You’ve probably learned by now that I like to eat me feelings. Comfort food when I’m feeling down, is a must!

With this crummy, gloomy weather I was feeling pretty down. So what’s better than chocolate to brighten your mood?

I whipped up a batch of brownies, pulled out some of Frankie’s favorite board games and made the best of this gloomy weekend!

These beauties are my absolute fave with a big glass of milk. The glaze is optional, but come on, if you’re gonna do brownies GO BIG OR GO HOME!

No matter the weather, these sweet treats will brighten any day!

Classic Chocolate Chewy Brownies + Chocolate Glaze

  • 1 Cup Butter (melted)
  • 1/2 Cup unsweetened cocoa powder
  • 4 eggs (large)
  • 2 Cups flour
  • 2 Cups granulated sugar
  • 4 tsp vanilla

Chocolate glaze (optional)

  • 1/4 Cup butter (softened, not melted)
  • 1/4 Cup whole milk
  • 1/4 Cup unsweetened cocoa powder
  • 3 Cups powdered sugar

pre heat oven to 350, grease a 9x 12 inch baking dish and line with parchment paper.

  1. In a large bowl, mix melted butter and cocoa powder until smooth.
  2. Add the sugar and flour, mix well then add eggs and vanilla. Mix just until combined, batter will be very thick. Do not over mix.
  3. Pour batter into your prepared dish. spread evenly.
  4. Bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
  5. let brownies stand 15 minutes once removed from oven. Frost brownies at this point while still warm!
  6. Combine all ingredients for glaze in a medium bowl. Mix until smooth. Pour over warm brownies.
  7. Let cool , cut and serve!

Enjoy !

xo, Fran